Fondant flower decoration Calories

Yes, a fondant flower decoration made with food-grade fondant is edible. It is usually very sweet and can become hard once dry, so many people remove it before eating the cake. Never use craft materials on decorations meant to be eaten.

Attach a fondant flower decoration with a small dab of edible glue or royal icing. For a heavier flower, secure it to a firm part of the cake rather than pressing it into soft frosting, which may shift or collapse.

You can make a fondant flower decoration ahead of assembling the cake, provided it has time to dry fully. Once firm, store it in a dry, airtight container and add it to the cake close to serving if the frosting is moist.

Store a dried fondant flower decoration in an airtight container in a cool, dry place away from sunlight. Avoid the refrigerator: condensation can make the fondant sticky, soften its petals, or cause colors to run.

Gum paste is often used for a fondant flower decoration because it can be rolled very thin and dries firmer than standard fondant. Standard fondant works for simpler, thicker flowers, but delicate petals may droop before they set.

A fondant flower decoration can crack when the fondant is dry, overworked, or rolled too thin. Keep unused fondant covered while shaping petals, and knead in a little shortening if the dough feels stiff.

Yes, but buttercream can transfer moisture to a fondant flower decoration and soften it. For crisp petals, place the flower on the cake shortly before serving, or use a dry support rather than setting it directly onto wet frosting.

For an evenly colored fondant flower decoration, knead gel food coloring into the fondant a little at a time. Liquid coloring can make it sticky. You can also brush dry edible color onto the finished petals for shading.

Let each part of a fondant flower decoration firm up before moving it, and join the petals with a small amount of edible glue. If the flower is large, build it around a firm center and support it while it dries.